Pasta Fagioli

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

2 cloves, minced

Carrot

1, diced

Celery

2 stalks, diced

Diced tomatoes

1 can (14.5 oz)

Cannellini beans

1 can (15 oz), drained and rinsed

Chicken broth

4 cups

Pasta (small shapes like ditalini or elbow)

1 cup

Parmesan cheese

1/2 cup, grated (for serving)

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion, minced garlic, diced carrot, and diced celery to the pot. Sauté them until the vegetables are soft and fragrant, about 10 minutes.
3. Stir in the drained cannellini beans, diced tomatoes (with their juice), and chicken broth. Raise the heat to bring the mixture to a boil.
4. Once boiling, reduce the heat and allow the soup to simmer for about 20 minutes, so the flavors meld together.
5. Add the pasta to the pot and cook according to package instructions until al dente, usually around 10 minutes.
6. Season the soup with salt and pepper to taste, adjusting as needed.
7. Serve the soup hot, garnished with a generous sprinkle of grated Parmesan cheese.